Category Archives: soup

Cream of Squash Soup

14 Friday Nov 2014

Posted by in pumpkin, pumpkin soup, soup, squash, squash soup, yummy stuff

≈ 2 Comments

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This is a great and simple to make soup.

Use winter squash or pumpkin and you will have a savory treat in no time.

You will need a medium sized saucepan.

Ingredients:

1-1/2 cups pureed winter squash or pumpkin

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1-1/2 cups chicken broth

1 Tablespoon butter

1 Tablespoon flour ( gluten free, all purpose, oat will all work fine)

a couple pinches salt

dash pepper

1 cup milk

Directions-

In a large bowl mix the broth and squash puree together. Set aside.

Melt the butter in your saucepan. Stir in the salt, pepper, nutmeg, ginger, and flour.

Stir until bubbly.

Add the milk and over medium high heat, stir continuously, until the mixture is thickened and bubbly.

Cook for another minute and keep stirring.

Add in the broth and squash.

Cook and stir until it is heated through or a little longer if you it a bit thicker.

Tips~

If you have to bake a squash for this, you will need one that is about 1-1/4 pounds. If you use pumpkin, a 15 oz. can of pureed pumpkin will give you 1-3/4 cups.

For chicken broth use bouillon and water, store bought, or some already made that you have in the freezer.

I like the mix of ginger and nutmeg, but using either one alone will work great too.

Serves 3-4.

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Stuffed Pepper Soup

01 Thursday Mar 2012

Posted by in bell peppers, soup, stuffed pepper soup, yummy stuff

≈ 10 Comments

One of my favorite parts of growing bell peppers is making stuffed bell peppers. This soup is a great way to get the flavor of stuffed bell peppers in a comforting bowl of soup.

If you happen to grow your own peppers, slice or chop some and freeze for making this soup. They work great!

You will need a Dutch oven or large pan for making soup.

Ingredients:

1 pound ground beef
2 cups chopped and seeded green bell pepper
1 cup chopped onion
1 quart chopped tomatoes( you could use a 29 oz. can if needed)
1 (6 oz.) can tomato paste
1-3/4 cups chicken broth
1/2 teaspoon ground, dried thyme
1/2 teaspoon ground, dried sage

1-1/3 cups water
2/3 cups white rice

salt and pepper, if needed, to taste

Brown the ground beef in your Dutch oven. Drain off fat, if needed.
Add the onion and peppers. Cook about 5 minutes until the onion is tender.
Add the tomatoes, paste, broth, thyme, and sage.
Cover and simmer until the peppers are tender. Fresh peppers about 30-40 minutes.
Frozen peppers will maybe take about 20 minutes.
In a medium saucepan, add the rice to the water. Bring to a boil and reduce heat to low.
Cover and cook approximately 15 minutes or until water is absorbed. Remove from heat.
Add the rice to the soup and heat through.
Taste and season with salt and pepper if you want.
Serve.
Enjoy!

Tastes great with shredded cheddar cheese sprinkled over the top.

You will get 6 filling bowls of soup.

Ground Turkey and Black Bean Chili

12 Sunday Sep 2010

Posted by in black beans, chili, chipotle, ground turkey, potato in chili, soup

≈ 1 Comment

What could be better on a cool day than a bowl of chili? For chili lovers, not much.
I used to always make chili using store bought chili beans.
But, I would buy dry beans for this recipe or that and I had a lot of them so I decided to try using them in my chili.
And I am glad I did. Yummy!!!!

You will need a 3 quart or larger pan.

Ingredients:

1/2 pound dry black beans, you can also use 2 (15oz)cans black beans
1 medium onion
1 chili pepper
1 pound ground turkey
1(15oz) can chopped tomatoes
salt
pepper
chili powder
chipotle powder
1 potato chopped- optional

If using the dry beans, soak them out and cook.
When the beans are about halfway done, season with salt, pepper and about a 1/2 teaspoon chipotle powder and 1/2 teaspoon chili powder.
Add some of the onion.
If using the canned beans, add the seasonings and onion to them and simmer together for 10-15 minutes.
Do not drain the beans.
Meanwhile, cook the ground turkey with the remaining onion and chili pepper. Season with salt, pepper, and chili powder.
Drain the meat and add to the beans.
Add the chopped tomatoes.
Add the chopped potato now, if using.
Season with the salt and pepper to taste.
Add 1-2 teaspoons chili powder.
Add 1 teaspoon chipotle powder.
Taste and add more if you like.
Turn the heat to medium-high and bring to a boil.
Turn down the heat and put the cover on.
Stir occasionally.
Cook on low for 2 hours or until the chili is as thick as you would like.

Serves 4-5.
Serve with sour cream and shredded cheddar cheese and maybe some crackers.